PLEASE READ PERISHABLE TERMS OF SHIPPING BEFORE ORDERING. Sweet Thai Basil (ใบโหระพา bai horapah in Thai) tastes rather like anise, looks like European sweet basil, and is used in red and green curries, stir-fries and eaten raw as a vegetable

The Key Lime is the type of lime preferred in authentic Thai cooking. This thin-skinned, juicy lime is more tasty then its Persian cousin, which is the predominate type of lime grown in the states. With a bright citrus, tart flavor it is superior to your supermarket citrus in every way.

Galangal (galanga or huah kah in Thai) is used like ginger in cooking, but it is unique in flavor, tasting slightly medicinal. The most popular dish using galangal is Thai Coconut Chicken Soup (Tom Kha).

Turmeric (Curcuma longo or kumin in Thai) is a rhizome that is used as a spice and for its yellow color. Its golden hue adds color and flavor to many Thai dishes, including Thai curry and it is often added to seafood dishes

Red shallots are the most frequently used onion in Thai cuisine. This type of small onion is favored over larger white or yellow onions, which are not much used in Thai cooking. The red shallot is a key ingredient adding a mild, sweet flavor to numerous Thai dishes. It is a component of some curry pastes, Thai salads, and is a wonderfully fragrant garnish when prepared as Fried Shallots.

PLEASE READ PERISHABLE TERMS OF SHIPPING BEFORE ORDERING. Green Papaya is most often used to make Thailand's famous Som Tum - Green Papaya Salad. Shredded papaya is tossed in a clay mortar and pestle to make a zesty salad usually served with grilled chicken

Banana Blossoms are the tender white hearts of the banana flower. Banana Blossoms are a part of Thai, Vietnamese and Filipino cuisine and are used as a vegetable. They are used mainly in salads and soups.

Often referred to as Chinese Yardlong beans, this type of bean flourishes in South East Asia, growing well in a subtropical climate. It can be stir-fried by cutting into sections, added raw to Green Papaya Salad (Som Tam) or eaten steamed or raw as a vegetable accompaniment to Thai spicy chili pastes. It is rich in nutrients.

Kabocha squash can be used in Thai cooking for making a puree of pumpkin soup or even more popular, the sweet dessert, Sankaya Fok Thong (Thai pumpkin custard). It is also great for Thai pumpkin curry, stir fry, and other Thai desserts.

PLEASE READ PERISHABLE TERMS OF SHIPPING BEFORE ORDERING. These small round green and white eggplants (makeau prau in Thai) are served raw or steamed or added to curries. When raw the texture is very crunchy and eaten with nam prik chili paste

Bitter Melon (Momordica charantia, mah rah in Thai) also known as bitter gourd or balsam pear and is part of the cuisine of many countries. It is appreciated for both its strong bitter taste and many medicinal qualities

Fresh Thai Sweet Potato (mun tet มันเทศ in Thai) is used for making many Thai desserts such as fried sweet potato coated with sugar or boiled sweet potato in syrup. The sweet potato is a root vegetable and is starchy and sweet tasting.

PLEASE READ PERISHABLE TERMS OF SHIPPING BEFORE ORDERING. Available on a limited basis! Kaffir Lime Fruit (lo magrut in Thai). Both the leaves and fruit can be stored for up to a year frozen, so stock up now. Kaffir lime peel is used for preparing homemade curry pastes

Thai Pea Eggplants (solanum torvum, mak-heua puang มะเขือพวง in Thai) are normally added to Thai curries such as green, panang, kaeng tai pla and red curry. They are also a favorite addition to Thai chili pastes including nam prik kapee. This small eggplant adds a pleasingly slightly bitter taste, color and texture to the dish, which cannot be easily replicated by any other ingredient.